Description
Easy and delicious Texas Chili Recipe with no beans.
Ingredients
- 6 pounds boneless chuck, cut into 1 inch cubes
- 4 Tbsp vegetable oil
- 3 garlic cloves chopped
- 8 Tbsp Chili powder (Affiliate Link)
- 2 tsp Cumin ground
- 6 Tbsp flour
- 2 Tbsp oregano (dried)
- 55 oz each beef broth
- 2 tsp salt
- 1/2 tsp pepper
- Topping:1 cup sour cream, 1 lime cut into wedges, Shredded cheddar cheese
Instructions
- Add oil to a warm 8 or larger quart dutch oven (Affiliate Link) cast iron.
- Add beef stirring frequently with a wooden spoon.
- Lower the heat and stir in the garlic.
- Combine chili powder (Affiliate Link), cumin powder, and flour. Sprinkle meat with chili mixture and stir to coat the meat.
- Add the oregano over meat.
- Add 8-16 oz of the broth and stir till liquid is combined. Add salt and pepper and bring to a boil.
- Reduce heat and similar partially covered over low heat for 1.5 hours. Stir occasionally. It may burn a little on the bottom, this is normal. Lower the heat even more. Add the remaining broth and cook for 30 minutes longer or until meat falls apart.
- Let it sit for at least a few hours before serving or serve right away. Overnight is even better. This batch makes a large serving for 8. So, if you are a family of 4 or less, you can freeze half of it in the freezer after it cools down.
- Add, shredded cheddar cheese, squeeze lime wedges on top, and a tablespoon of sour cream on top. It's really good.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: chili
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 862
- Sugar: 1.1 g
- Sodium: 1569 mg
- Fat: 38.7 g
- Saturated Fat: 15.3 g
- Carbohydrates: 10.7 g
- Fiber: 1.7 g
- Protein: 111.7 g